Spicy Chicken & Coconut Curry

Name: Spicy Chicken & Coconut Curry
Total time: 4800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 onion, diced; 1 yellow pepper, chopped; 2 chicken breasts, chopped; 1/2 TSP ground cumin; 1/2 TSP ground coriander; 1/2 TSP ground ginger; 1/2 TSP ground ginger; 1/2 TSP cayenne pepper; 1/2 TSP paprika; 1/2 TSP hot chilli powder; 1 TSP ground turmeric; 1 TSP hot curry powder; 2 tbsp tomato chutney; 1 stock cube, crushed; 1 tin coconut milk; Fresh coriander, finely chopped

Katy Magowan @cook_17107877

Belfast, Northern Ireland

A weeknight staple.

Katy Magowan @cook_17107877

Belfast, Northern Ireland

A weeknight staple.

Saved

Ingredients

1hr 20 mins

4 servings

1onion, diced
1yellow pepper, chopped
2chicken breasts, chopped
1/2 TSPground cumin
1/2 TSPground coriander
1/2 TSPground ginger
1/2 TSPground ginger
1/2 TSPcayenne pepper
1/2 TSPpaprika
1/2 TSPhot chilli powder
1 TSPground turmeric
1 TSPhot curry powder
2 tbsptomato chutney
1stock cube, crushed
1 tincoconut milk
Fresh coriander, finely chopped

Saved

Steps

1hr 20 mins

1

In a large pot, heat a tablespoon of oil over medium heat and fry the onion for 2 minutes.
2

Add the pepper and fry for a further 2 minutes. Then add all the dry spices and chutney, and stir until combined. Dry fry for 1 minute.
3

Add the chicken and fry until seared. Once seared, add the crushed stock cube and enough water to just cover the ingredients.
4

Simmer on a low heat for at least 1 hour until chicken is tender and sauce has thickened slightly. Make sure to stir occasionally.
5

Turn the heat off and add the coconut milk, stirring in to combine. Add seasoning to taste and finish with a generous sprinkling of fresh coriander. Serve on steamed basmati rice.